Smoked sausage at home

Step-by-step cooking

1. Step 1:

   

   How to make hot smoked sausage at home? Prepare all the products according to the list. It is better to use fresh meat that has not been frozen. For the recipe, I took pork and beef, you can take poultry or any other.

2. Step 2:

   

   Release the meat from the veins and films, cut it into small pieces. Add salt and spices, mix thoroughly. Take the amount of salt and spices to your liking, you may need a little less of them than indicated in the recipe. Wrap the meat container with cling film and send it to the refrigerator to marinate for a few hours, I usually leave it overnight.

3. Step 3:

   

   Chop the fresh lard as finely as possible. To make the fat cut easily, place it in the freezer for a while. Next, when cutting, use a sharp knife with a thin blade.

4. Step 4:

   

   Add the lard to the meat and mix everything well. Minced meat can be passed through a meat grinder or left in this form.

5. Step 5:

   

   Prepare the shell. Soak the cherries in water for 10-15 minutes, then drain the water, and rinse the intestines again in cold water.

6. Step 6:

   

   Using a special nozzle, stuff the stuffing into the shell. It is not necessary to tamper too tightly, since the shell may burst during heat treatment.

7. Step 7:

   

   Make the length of the sausages as you like. Pierce the sausage with a thin needle in several places so that excess air comes out.

8. Step 8:

   

   Fill the sausages with cold water and send them to the stove.

9. Step 9:

   

   Before boiling, reduce the flame to a minimum and cook the sausage for about 30-40 minutes. It is very important that there is no intense bubbling in the pan, otherwise there is a risk that the shell will burst.

11. Step 10:

    

    Remove the sausages from the water and leave to cool completely.

12. Step 11:

    

    Prepare the smoker. Cover the bottom with foil and light charcoal or firewood.

13. Step 12:

    

    While the fire is burning, soak the chips in cold water. For smoking, use splinters of fruit trees.

14. Step 13:

    

    Squeeze out the chips and spread a thin even layer on the coals.

15. Step 14:

    

    Place the sausages on the grill at a small distance from each other. Cover the smokehouse with a lid and leave to smoke for 30-40 minutes. The temperature should be 90-110 degrees.

16. Step 15:

    

    This is how sausages look after 15 minutes of smoking.

17. Step 16:

    

    And this is how the finished product looks.

18. Step 17:

    

    Leave the sausage in the fresh air until it cools down.

19. Step 18:

    

    You can take the first sample!